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Grilled Flank Steak

Grill 2 flank steaks instead of 1 and you’ll have an extra steak for at least 2 more meals. Flank steak is ideal for a variety of dishes (see related recipes at left).

Storage tip: Let the second steak cool to room temperature, wrap tightly in aluminum foil or plastic wrap and refrigerate for up to 2 days. For the most succulent and tender results, do not slice the refrigerated steak until ready to serve and then, using a chef’s or other large, sharp knife, thinly slice across the grain at a sharp angle.

Ingredients:

  • 1 cup full-bodied red wine
  • 1/3 cup soy sauce
  • 1/4 cup canola oil
  • 4 garlic cloves, coarsely chopped
  • 1/2 tsp. freshly ground pepper
  • 2 flank steaks, each about 1 1/2 lb.

Directions:

Marinate the steaks
In a shallow, nonreactive baking dish, whisk together the wine, soy sauce, oil, garlic and pepper. Add the flank steaks and turn to coat evenly. Cover and let stand for 1 hour, or refrigerate, turning occasionally, for up to 8 hours.

Grill the steaks
Prepare a hot fire in a grill. Lightly oil the grill rack.

Place the steaks on the grill rack and cover the grill. Cook, turning once, for 8 to 10 minutes total for medium-rare. The steaks should feel slightly firmer than raw meat when pressed in the thickest part.

Transfer the steaks to a cutting board and let stand for 3 to 5 minutes. Thinly slice 1 steak across the grain and serve immediately. Reserve the second steak for another meal (see note above). Makes 2 flank steaks total; serves 4 to 6.

Adapted from Williams-Sonoma Food Made Fast Series, Grilling, by Rick Rodgers (Oxmoor House, 2007).